Cook The Book: Glazed Lemon Cookies

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3/4 cup (5 1/4 ounces) granulated sugar

2 tablespoons grated fresh lemon zest

1 3/4 cups (8 3/4 ounces) all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

12 tablespoon (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled

2 tablespoons fresh lemon juice

1 large egg yolk

1/2 teaspoon vanilla extract


1 tablespoon cream cheese, softened

1 1/2 cups (6 ounces) confectioners' sugar

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